Tag Archives: nutmeg

Bacon Creamed Spinach

Creamed spinach is one of my favorite side dishes.  I know, probably one of the least popular, but I love it (almost as much as beets!).  Actually, I like just plain old sautéed spinach, too.  If you don’t like creamed spinach as much as I do, here is a way to dress it up a bit… add cream and bacon!  Who couldn’t love creamed spinach with some bacon in it?

Bacon Creamed Spinach

Pieces:

  1. 2 pieces bacon (I like Applegate Farms turkey bacon)
  2. 2 tbsp. chopped shallot
  3. 1 tbsp. olive oil
  4. one and one quarter cup coconut (or other dairy free) creamer
  5. 1 tbsp. gluten free flour
  6. 3 tbsp. vegan butter
  7. 2 cups frozen spinach
  8. 2 tsp. nutmeg
  9. 2 tsp. pepper
  10. 1 tsp. salt
  11. one half tsp. cinnamon

 

Process:

  1. Chop the shallot and sauté in a pan with the olive oil.  Saute just for a minute or two.
  2. Chop the bacon into smaller than bite sized pieces.
  3. Saute the bacon with the shallot.  Add the vegan butter.  Saute until the bacon gets nice and crispy.
  4. Add the creamer and gluten free flour and stir for a couple of minutes to thicken.
  5. Add the spinach and continue to stir.
  6. Add the salt, pepper, nutmeg, and cinnamon.
  7. Stir until spinach is heated through.
  8. Serve hot!

 

 

 

bacon spinach

Happy Allergy Free Eating!

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Cinnamon Spiced Carrots

Last week, I had the wonderful opportunity to spend time with family for the Thanksgiving holiday.  I did not cook, which of course was nice, but it also made me want to try a few of my own Thanksgiving recipes when I came home!  I cooked an herb crusted turkey breast with my mom’s stuffing and my new Cinnamon Spiced Carrots.  The carrots were super easy to do, and I would enjoy them all winter long!

Cinnamon Spiced Carrots

Pieces:

  1. 8 carrots, peeled and diced into quarter inch rounds
  2. 4 parsnips, peeled and diced into quarter inch rounds
  3. 2 tbsp. olive oil
  4. 2 tbsp. cinnamon
  5. 1 tbsp. nutmeg
  6. 2 tbsp. honey

Process:

  1. Peel and cut the carrots and parsnips.
  2. In a large bowl, combine  the carrots, parsnips, olive oil, cinnamon, nutmeg, and honey.
  3. Toss the ingredients with your fingers a few times to combine.
  4. In a roasting pan, pour the carrot mixture.
  5. Bake at 350 degrees about 35 minutes, until the carrots are fork tender.
  6. Serve hot!

Happy Allergy Free Eating!

 

 

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Smokey Garlic Lime Chicken

I am really loving having a grill and the summer to enjoy it in!  It is such an easy cooking method and perfect for summer foods.  Lately, I have been enjoying grilled corn on the cob and chicken.  Here is a smokey chicken rub that I tried and loved.  The chicken marinade makes it especially juicy and tender when served hot off the grill.  Yum!

Smokey Garlic Lime Chicken

Pieces:

  1. 2 chicken breasts
  2. 1 tsp. garlic salt
  3. 2 tsp. smoked paprika
  4. one half tsp. cinnamon
  5. 1 tsp. cumin
  6. one half tsp. nutmeg
  7. one half tsp. red chili powder
  8. 1 tsp. ground ginger
  9. the juice of one lime
  10. 1 tsp. chopped garlic

Process:

  1. In a large bowl, coat both sides of the chicken with the garlic salt, paprika, cinnamon, cumin, nutmeg, red chili powder, and ginger.
  2. Add the lime juice and garlic.  Let the chicken marinate for about 3 hours.
  3. Grill until chicken is cooked through and serve hot!

Happy Allergy Free Grilling!

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Honey Orange Chicken with Goat Cheese Peas

I have a tendency to buy too much food at the supermarket… sometimes I have visions of meals that just never get made or sometimes I buy items that are on sale.  I decided to make dinner this week with what was already in my fridge.  I found some goat cheese, chicken tenders, an orange, and some almonds.  Random ingredients, but perfect for Honey Orange Chicken with a side of Goat Cheese Peas.  I was stunned at how quick and easy it was to make!

Honey Orange Chicken

Pieces:

  1. one package of chicken tenders, about 1 pound
  2. juice of one orange
  3. 3 tbsp. honey
  4. 1 tsp. nutmeg
  5. 2 tsp. parsley flakes
  6. 2 tsp. lemon pepper
  7. 2 tsp. “camp mix”- a blend of garlic salt, pepper, and celery seed

Process:

  1. In a greased cast iron skillet, put the chicken tenders over medium heat.
  2. Smother them with half of the orange juice and half of the honey.
  3. Sprinkle half of the seasonings on top.
  4. After about 4 minutes, turn the chicken tenders over and smother them with the other half of the juice, honey, and seasonings.
  5. After another 4 minutes, flip one more time and let cook until cooked through.

(Afterwards, I also thought you could serve with some craisins on top!)

Goat Cheese Peas

Pieces:

  1. one bag of frozen peas
  2. one quarter cup of water
  3. one half cup sliced almonds
  4. 3 tbsp. goat cheese
  5. 1 tsp. parsley flakes

Process:

  1. In a large sauce pan, pour the peas and water.
  2. Cover and cook over medium heat until they are tender, about 10 minutes.  Be careful not to overcook them.
  3. While the peas are cooking, spread the almonds over a saute pan.
  4. Heat the almonds on low heat for about 4 minutes, just until they toast.  Be careful they don’t burn.
  5. Toss the peas with the almonds.
  6. Serve with the goat cheese and parsley on top.

Happy Allergy Free Eating!

 

 

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Simple Creamed Spinach

One of my favorite meals is a good steak and creamed spinach.  To me, there is something so comforting about creamed spinach… except for the word “cream” to someone who has a dairy allergy!  So of course I found it a personal mission to be able to make creamed spinach in a dairy free version.  This recipe is very tasty, simple, and quick.

Simple Creamed Spinach

Pieces:

  1. 2 tbsp. vegan butter
  2. 2 tbsp. chopped shallot
  3. 2 and one quarter cups of your favorite non dairy creamer (I use the Silk brand)
  4. one half cup of your favorite gluten free flour
  5. one half bag frozen spinach
  6. 2 tsp. nutmeg
  7. salt and pepper to taste

Process:

  1. In a deep saute pan on medium heat, add the butter and shallot.  Stir a few times just to soften the shallot.
  2. After just a couple minutes, add the creamer and flour.  Stir well to combine, about 4-5 minutes.
  3. Add the frozen spinach.  Stir and add the nutmeg and salt and pepper.
  4. Cover and let it continue to cook, stirring every few minutes until the spinach is creamy and hot.
  5. Serve with your favorite steak!

Happy Allergy Free Eating!

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Sssssslurp!

Who doesn’t love a good soup when the fall weather comes?!  There are so many varieties, and one of my favorites is butternut squash.  I don’t think I have ever made a vegetable soup from the actual raw veggie, so I thought I would give it a whirl.  I bought 2 medium sized butternut squash from my local grocer, did some cooking and mashing and spicing… and out came soup!  It was pretty fulfilling to see it come to life from start to finish!

Roasted Butternut Squash Soup

Pieces:

  1. 2 medium sized butternut squash
  2. 5 carrots
  3. salt and pepper for seasoning
  4. one half of an onion, chopped into small pieces
  5. 3 tbsp. vegan butter
  6. one half cup apple cider
  7. 4-5 cups gluten free chicken broth (or more if you like it more soupy)
  8. 1 tsp. garlic salt
  9. 3 tbsp. cinnamon
  10. 2 tbsp. nutmeg
  11. 2 tbsp. dairy free creamer or sour cream

Process:

  1. Cut the butternut squash lengthwise, scoop out the seeds, and peel the carrots.
  2. Place the squash and carrots on a baking sheet, sprinkled with salt and pepper.  Cook at 375 degrees for 60-90 minutes, until tender.
  3. Let the squash and carrots cool, about 30 minutes.
  4. Chop the carrots into small pieces, and scoop out the flesh of the squash, leaving the skin behind.  Add to a large pot.
  5. Add chopped onions, butter, apple cider, chicken broth, garlic salt, cinnamon, and nutmeg and use a mixer to combine.  I use a hand mixer… but you could also add them to a food processor and get the same results.
  6. Beat on high until well blended and smooth… to your soup texture liking!
  7. Serve with a swirl of dairy free creamer or sour cream, and salt and pepper.

Happy Allergy Free Ssssslurping!

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Apple Cinnamon Shmash

Mashed potatoes usually involve heavy cream and butter… which is not only not allergy friendly, but also unhealthy.  So I made a non-dairy and healthy mashed potato option this week.  I adore sweet potatoes… they are much healthier than white potatoes because they have more antioxidants, and I think they taste so much better.  So, given the fall season, I made apple cinnamon shmashed sweet potatoes!

Apple Cinnamon Shmash

Pieces:

  1. 4 sweet potatoes, peeled
  2. olive oil for misting, about 2 tbsp.
  3. 1 cup apple cider
  4. 2 tbsp. cinnamon
  5. 1 tsp. nutmeg
  6. 1 tbsp. honey
  7. 1 tbsp. vegan butter
  8. salt and pepper to season, about 1 tsp. each

Process:

  1. Chop the peeled sweet potatoes into quarter inch rounds.
  2. On a lightly greased cookie sheet, spread out the sweet potato rounds and lightly spray with olive oil.
  3. Bake at 375 degrees for about 35 minutes, until fork tender.
  4. In a medium pot, place the tender sweet potato rounds.  Add the apple cider, cinnamon, nutmeg, honey, vegan butter, and salt/pepper.
  5. Mix together with a hand mixer until combined.
  6. Serve hot!

Happy Allergy Free Eating!

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